Carnivore Cheesy Egg Muffins with Beef and Bacon
These carnivore cheesy egg bacon muffins are a quick, filling breakfast made with eggs, bacon, meat, and cheese for an easy high-protein meal.
Equipment
- 6-cup muffin tin
- Mixing bowl and whisk
- Measuring cups and spoons
- Small skillet (for browning meat)
- Oven mitts and cooling rack
Ingredients
- 6 large eggs
- ½ cup 120 g cooked ground beef or breakfast sausage (no fillers or sugar)
- 4 slices cooked crumbled bacon
- ½ cup 60 g shredded cheese (cheddar, mozzarella, or Parmesan)
- 1 tablespoon butter for greasing
- Salt to taste
Instructions
- Preheat your oven to 375°F (190°C) and grease a 6-cup muffin tin with butter.
- Brown the ground beef or sausage in a skillet if not already cooked. Let it cool slightly.
- Cook the bacon until crisp, then crumble it into small pieces.
- In a medium bowl, whisk the eggs with a pinch of salt until fully blended.
- Stir in the shredded cheese and cooked meat. Mix until evenly distributed.
- Pour the mixture evenly into the prepared muffin cups, filling each about three-quarters full.
- Bake for 15–18 minutes, or until the tops are golden and the centers are set.
- Let cool for a couple of minutes, then gently remove and enjoy warm.
Notes
Use pre-cooked bacon to keep prep time short. Grease the muffin tin well to prevent sticking. The muffins are done when the centers are set and the tops are lightly golden. Salt lightly at first since bacon, sausage, and cheese can already add plenty of saltiness.